Yield: 8x8 casserole
Chiles Rellenos Casserole

Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
- 1⁄2 lb ground beef
- 1 cup chopped onion
- 2 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoons dried oregano or 2 tsp fresh
- salt & black pepper to taste
- 1 16 oz can refried beans, divided
- 2 4 1/2 ounce cans chopped green chilies
- 2 cups shredded mexican blend cheese, divided
- 1 15 oz can corn, drained or 1 fresh ear of corn, divided
- 1⁄3 cup all-purpose flour
- 1⁄4 teaspoon salt
- 1 1⁄3 cups milk
- dash of hot sauce. optional
- 3 large eggs, lightly beaten
- red onion, slices (optional garnish)
- chopped cilantro (optional garnish)
Instructions
- Prepare the casserole dish with parchment paper or grease lightly with cooking spray.
- Brown the ground beef in a med hot skillet. Add onion, garlic, cumin, oregano, salt & pepper to taste. Remove from heat.
- In the middle of the casserole dish, layer half the green chiles, cheese, beans, corn.
- Top with the ground meat mix.
- Continue to layer with the remaining corn, beans, chiles, and cheese.
- Whisk together the eggs, milk, flour, optional hot sauce in a small bowl. Pour around the mounded "chiles rellenos."
- Bake 20-25 min until eggs are set, cheese is melted, and top of the casserole is slightly golden.
- Rest casserole for 10-15 min before cutting and serving.
Notes
To "lighten" this dish - sub in ground turkey or chicken for the beef, use fat-free refried beans, cut cheese in half, use non-fat or 1% milk, use egg whites only,
Serve with favorite taco toppings and a fresh garden salad.
Double ingredients for a 9x13 casserole.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 497Total Fat: 24gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 166mgSodium: 881mgCarbohydrates: 42gFiber: 6gSugar: 12gProtein: 32g
Calculated nutrition may vary.
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